There were three teams (Mark, Murray and Stephen) competing and each team was to prepare three different courses, with the assistance of their Sous Chef (David, Mary and myself).
Team Murray (the Winner) was OUTSTANDING and some of the best food I’ve ever tasted! Of course, I am a sucker for (good) ethnic cuisine, and when they started adding ingredients (curry, ginger paste, coriander, mint, etc.) to their Moroccan/Indian-inspired dishes, I knew we’d be in trouble. Here is their Lamb Shish Kebab stuffed tomatoes. I could eat this for a week straight!
Our theme was “Breakfast, Lunch, Dinner” and we prepared:
Eggs Benedict with Lamb Sausage on Rosemary Biscuit with Pan Fried Apples. It was my first time using a meat grinder attachment on a Kitchen Aid, and I think I want one now. Side Note: I ordered Creole Shrimp Eggs Benedict for brunch yesterday, and noticed the yolk was not runny . . . a sure sign it had been prepared beforehand. Still tasty, just an observation!
Lamb BLT (Atkins friendly, no bread . . . no picture). We grilled Lamb Sirloin, and served with a sweet (as in cool, not sugary) Tomato Terrine Stephen made the night before, and Arugula and Pancetta. So I guess it should’ve been called a P.A.L.T.Braised Lamb with Risotto and Parmigiano-Reggiano cracker. We weren’t (grammar?) sure how braising Lamb for only 90 minutes would turn out, but I think it was a hit (and surprisingly tender).
Here is everyone hearing the results. Stephen and I came in 2nd, but I think Team Mark should have at least earned a tie. Until next time . . .
A la cuisine!